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Southern Sweet Potato Pie

Southern sweet potato pie is baked with a smooth, warmly spiced sweet potato filling in a flaky refrigerated crust. Bake the sweet potatoes until a knife slides easily into the centers, then bake the pie until its center has a slight wobble.
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Prep Time 20 minutes
Cook Time 2 hours
cooling 2 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated, thawed according to package directions
For the filling
  • 1.5 lb sweet potatoes about 2 medium, scrubbed
  • 0.5 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 eggs large
  • 0.5 cup evaporated milk
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt

Equipment

  • 1 rimmed baking sheet
  • 1 9-inch pie plate
  • 1 instant-read thermometer

Method
 

Make the filling
  1. Preheat the oven to 400°F.
  2. Place the sweet potatoes on a rimmed baking sheet and bake for 45–60 minutes, until a knife slides easily into the centers.
  3. Let the sweet potatoes cool until easy to handle.
  4. Peel the sweet potatoes and mash until smooth.
  5. Measure 2 cups of mashed sweet potatoes into a large bowl.
  6. Stir in the melted butter, sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt until smooth.
Assemble and bake the pie
  1. Thaw the refrigerated pie crust according to package directions.
  2. Reduce the oven temperature to 350°F.
  3. Fit the pie crust into a 9-inch pie plate and crimp the edge.
  4. Pour the filling into the crust and bake for 50–60 minutes, until the edges are set, the center has a slight wobble, and an instant-read thermometer inserted near the center reads 160°F.
  5. Cool the pie on a rack for at least 2 hours before serving.

Notes

For the smoothest filling, mash the sweet potatoes thoroughly before measuring. Refrigerate leftovers for 3–4 days; the pie can be frozen. For a dairy-free swap, use plant-based butter and an unsweetened evaporated-milk alternative.